HamBob’s Angel Biscuits

  • Yield 18 servings

These yeasty buttermilk biscuits are perfect with country ham.

HamBob's Buttermilk Biscuits
Markj Boughton Photography / styling by Teresa Blackburn


1 cup buttermilk
1/8 teaspoon baking soda
1 tablespoon active dry yeast
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup warm water (100F to 110F)
3 to 3 1/4 cup all-purpose flour
1/2 cup shortening


  1. Mix buttermilk and baking soda together.
  2. Mix yeast, sugar, salt and water together. Let stand until foamy.
  3. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast mixture. (Dough will be wet.) Cover loosely with a kitchen towel and let rise in a warm place until doubled in size.
  4. Pat out dough to 1/2-inch thickness on a heavily floured board. Cut biscuits with a 2-inch cutter. Place on a baking sheet and let rise 20 minutes.
  5. Preheat oven to 400F.
  6. Bake biscuits 10 to 12 minutes, until golden brown. Makes about 18.

Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.

—Recipe courtesy of The Hamery, Murfreesboro, Tenn.